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Mexican-Inspired Loaded Hot Dogs
Info
Chipotle ketchup glazed hot dogs served with smashed guacamole, a vibrant charred corn salsa, and finished with our crispy Chipotle Crunch Final Flourish.Ingredients
Method
Ingredients
- 6 good-quality sausages, we used chilli sausages
- 6 brioche hot dog buns
Chipotle ketchup glaze
- 12 tbsp ketchup
- 2 tbsp Bart Chipotle Paste
- ½ a lime, juiced
- 1 tsp Bart Sweet Smoked Paprika
Guacamole
- 2 ripe avocados
- 1 lime, juiced
- ½ a small red onion, finely diced
- Small handful coriander, chopped
- Salt, to taste
Corn salsa
- 250g charred sweetcorn
- ½ a small red onion, finely diced
- 1 lime, juiced
- 1 tsp Bart Mild Chilli Powder or Sweet Smoked Paprika
- Small handful coriander
Finish
- Pickled jalapenos or sliced fresh chilli
- Bart Chipotle Crunch
Method
- Mash the avocados with the lime juice, red onion, coriander and salt until combined but still slightly chunky.
- In a bowl, mix together the sweetcorn, red onion, lime juice, Chilli Powder or Sweet Smoked Paprika and coriander. Season to taste.
- Grill, bake or pan-fry the sausages until browned and cooked through. Brush with half of the chipotle ketchup mixture during the final few minutes of cooking so they become sticky and glazed.
- Lightly toast the buns until golden.
- Spread guacamole into the buns, add the sausages, then spoon over the corn salsa and top with pickled jalapeños or fresh chilli. Finish with extra chipotle ketchup and a generous sprinkle of Chipotle Jalapeño & Lime crispy onion topper.
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